Only if your place is understaffed. Otherwise everyone has a role and communicates when necessary. It's not actually yelling and bustling around running into each other
It's a collective fiction that restaurant workers tell each other to cope with their lowly station in life. They actually refer to it as being in "the industry"
I figure it's because nowadays most jobs are bullshit but people still want to have the old school work mentality, so it's causing dissonance and they feel the only way to resolve it is by thinking their job is more complicated?
sort of like how these rich guys wear preworn jeans and drive trucks that are spotless, that they never haul anything in ever. they need to feel like a good ol' salt of the earth blue collar regular all american joe.
>why wouldn't you want an easy job?
Because easy jobs are unsatisfying and unrewarding. You can do them for 6-12 months but any longer and you will start to dread it and you will hate yourself.
Easy jobs are the fricking worst.
Based. I was one of the only white guys working with almost an entire Mexican kitchen. They busted their asses and some of the funniest people I’ve ever met
i did three tours back in my early 20s i dont think i got that kind of fight in me anymore. to tell ya the truth i kinda miss it tho, only thing i was truly good at
I was a pizza delivery boy back in the hungry days of the early 2010s. Long nights driving those lonely roads, a woman at home wondering if I was gonna make it in 30 minutes or less. But when I made it back to the joint, and saw the faces of the prep cooks, it really did feel like I did something, y'know?
You don't even need to get to that level. Just basic warehouse management or managing troops in a military environment is something any 20 year old can do
Yes because chefs are all sub-70 IQ slave class wannabe aesthete posers who were memed into thinking treating a kitchen like the military makes for better food. Steps to being a chef:
1. Take whatever amount of salt, fat, and sugar you think would be disgusting and offensive to add to the food you're making and quadruple it.
2. Spend insane amounts of money for meat and rare spices and make peasant food with it.
3. Realize that baking is the only consistent and difficult art in the kitchen because it's chemistry and precision, and you're too much of a fricking moron to do it.
99% of chefs should be called what they are, which is cooks.
It's literally more complicated than being a paramedic or an airplane pilot you fricking CIVILIAN!
How dare you expect me not to throw a hissy fit while making sandwiches for paying costumers
Only if your place is understaffed. Otherwise everyone has a role and communicates when necessary. It's not actually yelling and bustling around running into each other
Assembling a sandwich from pre-cooked ingredients is serious business, anon.
In a 'cago pizza joint? yeah
*'cago 'za joint
yeah kitchens are like warzones during rush hours. not everyone can handle it
The average kitchen has 3-4 fatalities per shift. Multiply that by the number of restaurants, shifts, and days in a year.
Billions die
It's a collective fiction that restaurant workers tell each other to cope with their lowly station in life. They actually refer to it as being in "the industry"
I've noticed some morons like to think their job is difficult to feel more validated or something. it's like, why wouldn't you want an easy job?
I figure it's because nowadays most jobs are bullshit but people still want to have the old school work mentality, so it's causing dissonance and they feel the only way to resolve it is by thinking their job is more complicated?
sort of like how these rich guys wear preworn jeans and drive trucks that are spotless, that they never haul anything in ever. they need to feel like a good ol' salt of the earth blue collar regular all american joe.
>why wouldn't you want an easy job?
Because easy jobs are unsatisfying and unrewarding. You can do them for 6-12 months but any longer and you will start to dread it and you will hate yourself.
Easy jobs are the fricking worst.
The Bear Teaser is a strange title for a cooking show. How does it compare to Boiling Point?
i was getting a drink at a bar/burger joint the other day and had a good kek when a cook that looked like picrel came out from the kitchen
>no tats of a knife or vegetable
almost perfect
That wouldn't happen if the kitchen was full of Mexicans
Based. I was one of the only white guys working with almost an entire Mexican kitchen. They busted their asses and some of the funniest people I’ve ever met
Marco Pierre White and it's consequences have been a disaster for the culinary industry
These civilians don't know what it's like to serve on the front lines
i did three tours back in my early 20s i dont think i got that kind of fight in me anymore. to tell ya the truth i kinda miss it tho, only thing i was truly good at
I was a pizza delivery boy back in the hungry days of the early 2010s. Long nights driving those lonely roads, a woman at home wondering if I was gonna make it in 30 minutes or less. But when I made it back to the joint, and saw the faces of the prep cooks, it really did feel like I did something, y'know?
some basedboy i knew would larp as a pro chef shit was cringe
You don't even need to get to that level. Just basic warehouse management or managing troops in a military environment is something any 20 year old can do
frick you man
You are a israelite, I’ve done both. Any white collar job and you are a cubicle stooge making money for Israel.
fricking idiot. That isn’t how the world works
You mean it's not about Mike Ditka?
Frickin 85 bears man
That would be Da Bears.
CHEF, I NEED HELP, where is the can opener chef? CHEF! I'm preparing the ham and cheese al dente, chef!
This show is a joke, this show is a waste.
How the frick does a sub sandwich shop have a CHEF?
like 90% of the stress is from timing multiple stations, the other 10% is having to deal with the tweakers
Yes because chefs are all sub-70 IQ slave class wannabe aesthete posers who were memed into thinking treating a kitchen like the military makes for better food. Steps to being a chef:
1. Take whatever amount of salt, fat, and sugar you think would be disgusting and offensive to add to the food you're making and quadruple it.
2. Spend insane amounts of money for meat and rare spices and make peasant food with it.
3. Realize that baking is the only consistent and difficult art in the kitchen because it's chemistry and precision, and you're too much of a fricking moron to do it.
99% of chefs should be called what they are, which is cooks.
It's literally more complicated than being a paramedic or an airplane pilot you fricking CIVILIAN!
How dare you expect me not to throw a hissy fit while making sandwiches for paying costumers